Heat a couple of Tbsp of oil in a large skillet. Add the spices and sauté for a few moments. Add garlic, onion, ginger, pumpkin and chickpeas. Stir for a few seconds, then add the chopped dates, chickpeas, olives and honey. Pour the vegetable broth and cover with a lid. Cook for about 15 minutes, the time required for the pumpkin to soften. Finally, pour the lemon juice and fresh coriander. Serve with basmati rice or cous cous.